Making Parmesan Crusted Chicken Recipe, Its Instructions, And Ingredients

Chicken breasts are divided in half to create smaller cutlets, then coated with savory parmesan and panko bread crumbs coating before being pan-fried till gorgeously golden brown and crisp.

A delicious and interesting way to make chicken that would normally be boring!

Parmesan Crusted Chicken

Nothing compares to a piece of chicken that is perfectly golden brown and crispy, especially when parmesan cheese add(Parmesan Crusted Chicken) its tangy, savory flavor to the mix.

A cheesy, slightly crispy crust that has been cooked in delicious olive oil surrounds a soft, juicy interior. What a fantastic Italian chicken supper!

I assure you that this recipe is well worth the extra dishes needed for the dredging process.

It is a dish of restaurant caliber that can be enjoyed at home.

From a side view, parmesan-crusted chicken cutlets are shown on a white presentation tray. Lemons are shown to the side, and parsley is added as a garnish.

Ingredients In A Parmesan Crusted Chicken Recipe

• You’ll start with two larger chicken breasts and cut them in half through their thickness to create four smaller, thinner sections that will cook more quickly. Boneless, skinless chicken breasts:
• Use regular refined olive oil rather than extra virgin because it can tolerate high temperatures and is used for frying.
• All-purpose flour: This arid underlayer makes the chicken easier for the eggs to adhere to.
• Eggs: This second layer aids in the adhesion of the bread crumbs and parmesan.
• Italian seasoning: A wonderful herbaceous ingredient that gives the dish a little additional taste. You can also use just 1/2 tsp each of marjoram, basil, oregano, and thyme.
• Dried garlic powder is preferable in this situation because fresh garlic may burn and get bitter when cooked for such a long time in a skillet.
• Panko bread crumbs: I strongly advise using non-standard panko bread crumbs in this situation. They produce a crispier final product. They are typically located in the grocery store’s Asian foods area or near the other bread crumbs.
• Season with pepper and salt liberally.
• Lemon wedges are a delicious and colorful finishing touch. Just add once you’ve started eating so the crisp crust doesn’t go softer.
• For the whole recipe with a print option, scroll down.
• a picture of the components in chicken with a parmesan crust. Chicken breasts, panko bread crumbs, flour, eggs, garlic powder, Italian seasoning, lemon, parmesan, olive oil, salt, and pepper are all included in this recipe.

How To Prepare Parmesan Crusted Chicken

1. Cut and flatten chicken breasts: Butterfly and split each chicken breast into two portions, making four pieces total. Cover chicken with plastic wrap and pound each piece to an even 1/4-inch thickness with the flat side of a meat mallet.
2. Mix flour and seasonings: In one shallow dish add flour, Italian seasoning, and garlic powder and whisk to blend.
3. Blend eggs: In a second shallow dish whisk eggs together until blended.
4. Mix panko and parmesan: In a third shallow dish, toss together panko and parmesan.
5. Dredge chicken flour and egg: Season chicken cutlets with salt and pepper on each side. Then working one at a time, dredge both sides in flour mixture, transfer to eggs and dredge both sides, lift and let excess run off.
6. Coat in parmesan mixture: Transfer to panko parmesan mixture, coat both sides while pressing the mixture into coat well.
7. Heat oil in the pan: Heat 1/4 cup olive in a 12-inch heavy non-stick skillet over medium heat.
8. Cook chicken until browned: Add two breasts to preheated skillet and let cook until golden brown on the bottom, about 4 minutes (if needed reduce burner temperature slightly if you find it’s browning too quickly). Flip and continue to cook until golden brown on the bottom and center registers 165 degrees on an instant-read thermometer, about 4 minutes longer.
9. Rest the chicken on paper towels: Transfer to a plate lined with paper towels to drain, leaving oil in the skillet. Add the remaining 2 Tbsp oil to the skillet and repeat the cooking process with the remaining two chicken breasts.
10. Garnish and serve: Serve warm with lemon wedges and garnished with parsley if desired.

Is it bakeable?

This chicken can be baked, but keep in mind that it won’t be quite as tasty and golden brown. This is how to do it:

• A 400-degree oven is recommended.
• Up to step 6, prepare the chicken as indicated.
• Place the chicken on a wire rack placed over a baking sheet with a rim.
• Olive oil cooking spray or a small drizzle of olive oil on chicken will do.
• Bake for about 15 minutes, or until the center of the thickest portion reaches 165 degrees.

What to serve with Parmesan Crusted Chicken

• Breadsticks
• Primavera pasta
• Grilled Broccoli
• Mashed potatoes with roasted garlic

Variations:

• Use a combination of cheeses, such as parmesan and romano.
• Add a piece of provolone or mozzarella to the finished cutlets, then briefly broil them on a baking sheet.
• Fresh herbs like oregano or parsley should be used in place of the dried Italian spice.
• To the parmesan panko mixture, add lemon zest.
• Serve alongside a dipping sauce, such as marinara.
• Include in a sub sandwich.

Tips For Success:

• Use thin chicken chunks to avoid the exterior burning before the interior is fully cooked when using thicker amounts.
• For the finest flavor, use Parmigiano Reggiano of high caliber. Avoid using pre-shredded parmesan that has a powdered coating on it since it won’t melt evenly.
• Shred the cheese finely and freshly to ensure equal coating and melting.
• Use an instant-read thermometer to check the chicken’s internal temperature. Aim for 165 degrees because any higher causes the chicken breasts to dry out.
• To avoid crowding the pan and ensure more consistent cooking and browning, fry the chicken in two batches.
• Fried chicken breast with parmesan crust displayed on a serving platter with tomatoes and asparagus on the side.

More Tasty Chicken Recipes to Try

• Top-notch chicken parmesan
• Marsala chicken
• Poultry Piccata
• Chicken Romano Creamy Lemon
• Scampi de Pollo

Chicken With Parmesan Crunch

4 servings

Prep

15-20 minutes

Cook

16.4 minutes

Finished in 31 minutes

Ingredients

• 2 boneless, skinless, 10-ounce chicken breasts
• 2.5 oz. (half a cup) of all-purpose flour
• Italian seasoning, 2 teaspoons
• 1/2 teaspoon of garlic powder
• two huge eggs
• Panko bread crumbs, 1 cup (2.5 oz).
• Parmesan cheese, finely grated, equals 1/2 cup (1.5 oz).
• Freshly ground black pepper and salt
• 6 tbsp olive oil
• serving garnishes: fresh parsley and lemon wedges

Instructions

1. Each chicken breast is butterflied and divided into two pieces for a total of four pieces. Use the flat side of a meat mallet to pound each piece of chicken to an even 1/4-inch thickness while it is covered in plastic wrap.
2. Add the flour, Italian seasoning, and garlic powder to a shallow dish and stir to combine.
3. Whisk the eggs in a second shallow dish until well combined.
4. Stir panko and parmesan together in a third shallow dish.
5. On both sides, season chicken cutlets with salt and pepper. Then, working one at a time, coat both sides with the flour mixture, transfer to the eggs, and coat both sides again. Finally, lift the coating and allow excess to drip off.
6. Transfer to the panko mixture, coat completely on all sides by pressing the mixture in.
7. In a 12-inch heavy non-stick skillet over medium heat, warm 1/4 cup of oil.
8. Add two breasts to the heated skillet, and cook for about 4 minutes, or until the bottoms are golden brown (you may need to gently lower the burner temperature if the browning is happening too rapidly). Cook for an additional 4 minutes after flipping, or until the center is 165 degrees on an instant-read thermometer and the bottom is golden brown.
9. Transfer to a dish lined with paper towels to drain, leaving oil in the skillet. Repeat the cooking process with the remaining two chicken breasts in the skillet with the remaining 2 Tbsp oil.
10. If preferred, top with parsley and serve warm with lemon wedges.